3 Way Salmon

3 Way Salmon

from Chef Kappa at Bang Bang

Serves 2 as appetizer


2 ounces salmon fillet, skin on, of which you'll use 3/4 of an ounce of skin

Sea salt

1 ounce salmon roe (ikura) available at Asian markets

2 ounces cooked sushi rice

1/2 cup panko (If you make more, pull out enough to make a ball the size of a tennis ball.)

Sesame oil

Vegetable oil for frying

2 tablespoons crème fraiche or sour cream

1 teaspoon wasabi

Eel sauce (available at Asian markets)

Micro shizo or other micro greens

1. Skin the salmon fillet by arranging the tall side of the fillet toward you, skin side down. Using a sharp knife, slip the tip of the knife slide it between the skin and the meat and use a zig zag motion to separate the two. Preheat a toaster oven to 350°. Cut off a piece of aluminum foil and drizzle it lightly with sesame oil. Place the skin on the foil, skin side up and sprinkle with a little sea salt. Raise the sides of the foil so any oil released by the skin doesn't drip. Cook for 20 minutes. Let cool. Then remove the skin and slice into strips. Place on a new sheet of foil and cook again for about 10 minutes until crispy. Drain the strips on a paper towel and set aside.

2. Pull out the battera and line it with plastic wrap. Press the rice into the battera. Then press down with your whole weight, giving it four turns to make sure the rice is evenly distributed. Carefully remove the slab from the battera and the plastic wrap. Spread the panko on a surface to coat the rice. You want just enough to cover all of it.

3. Heat a wok with the oil. It should be deep enough to fully cover the rice slab. When it reaches 300° to 350° gently slide the rice into the wok. Turn it over once or twice to let it fully brown. Cook for a total time of three to four minutes. Have a flat plate lined with paper towels ready and pull out the rice, place it on the plate, and let it drain and cool. 

4. Slice the two ounces of salmon fillet, without the skin, into three equal pieces. Drizzle a piece of foil with sesame oil and place the salmon on it and sprinkle with sea salt. Bake at 350° in a preheated over or 450° in a toaster oven for 10 minutes. 

5. Mix together the crème fraiche and wasabi. Set aside.

6. Choose a rectangular platter. Slice the crispy rice in half by just pushing a sharp knife through the slab (don't saw back and forth). Then cut again until you get six equal pieces. Place them on the platter. On three of them, place a piece of baked salmon. On the other three, a dollop of salmon roe. Scatter the salmon skin around the plate. Top each on with bit of the crème fraiche and wasabi. Drizzle the eel sauce on the place over the salmon skin. Skatter with micro shizo. Serve.